Steak Avocado Roasted Corn Bowl (Printable Version)

Charred corn and seasoned steak pair with creamy avocado and tangy cilantro sauce in this colorful, protein-packed bowl perfect for any night of the week.

# What You'll Need:

→ For the Steak

01 - 1 pound flank steak or skirt steak
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ For the Roasted Corn

10 - 2 ears corn, husked
11 - 1 tablespoon olive oil
12 - Salt and freshly ground black pepper to taste

→ For the Bowl

13 - 2 cups cooked rice, quinoa, or cauliflower rice
14 - 1 ripe avocado, sliced
15 - 1 cup cherry tomatoes, halved
16 - 1/4 cup thinly sliced red onion
17 - 1/4 cup crumbled Cotija or feta cheese
18 - Fresh cilantro leaves for garnish
19 - Lime wedges for serving

→ For the Cilantro Cream Sauce

20 - 1/2 cup sour cream or Greek yogurt
21 - 1/2 cup mayonnaise, optional for extra richness
22 - 1 cup packed fresh cilantro leaves, stems removed
23 - 1 clove garlic
24 - Juice of 1 lime
25 - 2 tablespoons water as needed for thinning
26 - Salt and freshly ground black pepper to taste

# How to Prepare:

01 - In a shallow dish, whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper until well combined.
02 - Add the steak to the marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat grill, grill pan, or broiler to high heat. Brush corn with olive oil and season lightly with salt and pepper. Cook, turning occasionally, until charred and tender, approximately 8 to 10 minutes. Allow to cool slightly, then cut kernels from the cob.
04 - In a blender or food processor, combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, salt, and pepper. Blend until smooth. Add water one tablespoon at a time until achieving desired consistency. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
05 - Heat a grill or heavy skillet over medium-high heat. Remove steak from marinade, allowing excess to drip off. Grill for 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer to a cutting board and rest for 5 minutes. Slice thinly against the grain.
06 - Divide rice or quinoa among four bowls. Top each with sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle generously with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with fresh cilantro leaves and serve with lime wedges.

# Expert Suggestions:

01 -
  • Every component can be prepped ahead, so dinner feels like assembly instead of work.
  • The cilantro cream ties together smoky, tangy, and creamy in one drizzle.
  • It looks like something from a restaurant but costs a fraction and tastes better.
  • Leftovers reheat beautifully or turn into next day tacos without any fuss.
02 -
  • Resting the steak is not optional; cutting it too soon releases all the juices onto the board instead of into your mouth.
  • Roasting corn on the cob instead of using frozen kernels changes everything; the char adds smoky depth that makes the whole bowl come alive.
  • Thin the sauce slowly because it is easier to add water than to fix a runny mess.
03 -
  • Use a meat thermometer to hit 130°F for medium rare; guessing leads to overcooked steak every time.
  • Freeze leftover cilantro cream in ice cube trays and pop one out whenever you need a quick sauce for tacos or grilled vegetables.
  • If your corn does not char easily, pat it dry before oiling so the heat hits the kernels directly instead of steaming them.
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